Smoked Goat Cheese with Thyme and Honey Glaze
Fresh goat cheese is cold-smoked and given a light honey-thyme glaze for an aromatic crust. Beech smoke adds a subtle smokiness to the mild cheese without masking its delicate acidity. Ideal as a starter or on a cheese board.
Ingredients(for 1 kg)
Instructions
Preparation
35 minutesPlace goat cheese rolls on a rack and let them dry uncovered in the refrigerator for 30 minutes. Then lightly sprinkle the surface with sea salt and pepper.
Cold Smoking
3-4 hoursKeep the smoker or smoking oven below 20 °C – ideally work on a cool day or use ice packs in the chamber. Smoke the cheese rolls on the rack for 3 to 4 hours using beech and apple wood smoke. Monitor the temperature regularly to prevent the cheese from melting.
Glazing and Resting
20 minutesMix honey with olive oil and fresh thyme leaves. Remove the smoked cheese rolls from the smoker and brush the honey-thyme glaze evenly over them. Allow the cheese to rest at room temperature for 15 to 20 minutes until the glaze sets slightly. Garnish with fresh thyme before serving.
Pro Tip
Place the cheese on a rack with parchment paper and apply the honey glaze only after smoking – this prevents it from running off and allows it to caramelize slightly while resting at room temperature.
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